FoodService Director | April 2014

The face of Obamacare: Grill cook Ryan Winkler had no health insurance. The Affordable Care Act changed all that—just as it's leaving little unchanged in FSD's role as employers.

FSD of the Month

Betty Hanlon-Deever has enhanced the foodservice department at Pfizer La Jolla by supporting and recognizing her employee team, resulting in low turnover.

Research

Four out of 10 operators indicated that finding the money to purchase new equipment and an overall declining budget were their top budget challenges.
Gluten-free menu items to increase and a look at local sourcing also included in the 2014 College and University Census.
Recycling and waste reduction are the two sustainability initiatives that operators use. Nearly every college recycles (95%), making it the segment that employs this tactic the most. Nursing homes/long-term care and senior living are the most likely segments to not employ any of these environmentally friendly programs, at 14%.

Steal this idea

We like for our staff members to dine within our facility instead of patronizing businesses outside. So what we do is create the element of surprise and anticipation. We do this by not making our...
Make sushi more palatable to a wider, less adventurous audience by substituting the fish for more recognizable proteins.
We utilize our herbs and stems instead of discarding them to make flavored oil. It adds a new flavor to foods we are cooking and some nice vinaigrette dressings.
At Florida Blue, our mission is “Helping People and Communities Achieve Better Health.” To help in achieving this mission, we provide several different healthy cooking classes throughout the year for...
We have real, usable, full-size plates that we mix in with our regular plates to raise awareness of healthy dining balance.
Getting our employees to be engaged in their work is a big focus at Carilion. Our department has decided to have mini cook-offs to add new recipes to our catering menu.
We have started a unique secret shopper program focused on allergies. Students who contact me for help or complaints to do with their allergy concerns are a source of information, but [to go] one...

Cover story

Ryan Winkler Cover Story
Obamacare has taken effect, but many institutions and contractors are still evaluating its impact.
After two and a half days of workshops, culinary demos and general sessions, attendees came away with dozens of actionable items to implement in their operations. The following list are but 10 of the...

Menu Strategies

After months of deliberation, Brandon Durio, executive chef for the Cherry Creek School District, in Colorado, piloted a coffee program in one high school.
Looking for an inexpensive way to offer customers value-added comfort food? Consider baked pastas.

Ingredients

The terms “shrimp” and “prawn” are often used interchangeably, although various organizations emphasize the slight distinctions between the two.
Fresh herbs do more than add a final flourish of color to bland-looking dishes. With the ability to add depth of flavor both during and after cooking, they help chefs use a lighter hand with less-...
Be it crabs, mussels, clams, scallops or—the big daddy of all shellfish—lobster, operators have come up with endless ways to incorporate these invertebrates into their menus.

Under 30

Ashley DeAcetis, dining services director at (Unidine) Zelma Lacey House in Charlestown, Mass., has made an impact on foodservice by conducting biweekly cooking demonstrations that incorporate the rich culinary history of the residents and then featuring the recipes on the weekly menu.
Sydney Jackson, R.D., nutrition and food services manager at Saint Francis Children’s Hospital in Tulsa, Okla., has made an impact on foodservice by being responsible, creative and extremely motivated.

What you need to know

A new program at Highmark, in Pittsburgh, is bringing the chef to the table.
In October, The Nutrition Group, the food management company based in Irwin, Pa., launched a new companywide food education program called Take Nutrition Global.
Students at Virginia Tech can now choose a reusable to-go container rather than a foam one at the West End, one of the campus’s 11 dining halls.
Culture change to a person-centered care model is the hottest concept in LTC & senior living.

Managing your business

Gone are the days of all you care to eat at Mary Baldwin College, a Chartwells account in Staunton, Va. Students now can only purchase a Sustainable Meal Plan option.
UNC Healthcare’s two-year-old Restaurant Delivery program has made an encore performance at the recently acquired High Point Regional Hospital, in High Point, N.C.
Students at the University of Pittsburgh have bagged plastic bags, reducing usage by 80% in just one month.

Confessions

Bill Allman, general manager for Metz Culinary Management at Lebanon Valley College, in Annville, Pa., has eaten spicy grasshoppers, enjoys any meal his wife prepares and wishes that supersizing was never an option.
Betty Hanlon-Deever, foodservice director at Pfizer in La Jolla, Calif., would like to eat her mother’s homemade pizza with KC and the Sunshine Band and George Clooney, is a morning person and would be the president of a small country if she weren’t in foodservice.

Recipes

David Goldman, executive chef and dietary manager, says he gets to use his fine-dining background often at this hospital. Goldman makes this recipe for the hospital’s patients who have no diet restrictions, and the Thai-influenced recipe has become a house favorite.
The classic deviled eggs recipe gets a makeover. Featuring crabmeat, these deviled eggs offer flavor and color for plate and kitchen displays.
Filled with mussels, shrimp and lobster, this dish is a seafood lover’s dream come true.
Joanne Kinsey, director of school nutrition services for this Virginia district, says this whole-wheat treat has become a student favorite because "it’s baked with love and the aroma carries down the hall."...
These lasagna rolls are packed with three types of cheese, fresh veggies and tomatoes, making it a favorite for pasta night.
This cheesy beef pasta dish features fresh onions, tomatoes and three different types of cheese.
This spring roll is featured biweekly in residential dining halls for sushi day. It is a favorite that allows students to try different types of food while on campus. This colorful spring roll is great for display and is packed full of flavor.
It’s true; bacon can be added to almost everything, including this oyster dish. Featuring fresh mozzarella and bacon, this seafood dish is great for a special menu item.
Stouffer’s Whole Grain Macaroni and Cheese is tossed with chunks of ham and sweet green peas baked in a gratin dish until hot and bubbly.
These Citrus Scallops bring a unique taste to the classic scallop dish. Featuring blood orange juice and Key lime juice, these scallops make for a flavorful seasonal dish.
This dish is filled with flavor. From fresh lemon grass to freshly chopped garlic, these mussels hold onto flavor in every bite.
Incorporate game onto your pasta night selection with this flavorful Rabbit Cannelloni.
Bring on the cheese! With sharp cheddar and Velveeta cheese, this macaroni dish has the perfect amount of cheesiness.
Three Takes On offers several different versions of the same classic dish. This month: Spring rolls.
Amp up your seafood selection with these mild and flavorful mussels.
This dish is filled with Parmesan and ricotta cheese as well as Maine lobster, making it a colorful and filling pasta entrée.
Click through a Snapshots of all the recipes for the April 2014 issue. This month features seafood and pasta dishes.
Recently, Executive Chef Darla Mehrkens was challenged to come up with a healthier version of the classic Chicken Parmigiana.
Spice up your beverage selection with this semi-sweet Caramel Mocha Recipe. Due to limited time and high volume, Cherry Creek uses the all in one Franke Pura machine and designed this recipe the way the staff had to program it in the machine.
Add a little spice to your menu with this Jambalaya Pasta Bake. Featuring chicken, shrimp and sausage, this dish is filling and flavorful.
This recipe was first used at a catering event for the International Crane Foundation, where the rolls became the hit of the party. With a limited kitchen staff, Susan Anderson, food services and catering manager at UW Colleges, focuses on recipes that are easy and fun for the small staff to make...
Featuring Pear Relish and many spices, this colorful seafood dish balances Asian and fruit flavors.
This seafood dish features fresh mussels and a flavorful Garlic Buerre Blanc sauce, which is great for a main entrée option.
From bacon crumbles to shrimp and scallops, this pasta dish is great for a special entrée option.
As part of our ongoing Signature Series, we asked operators to share their signature bread recipes, including two versions of cinnamon rolls, multigrain rolls and focaccia.
Spring into your new seasonal menu with this chilled seafood soup.
From bacon to butternut squash, this colorful dish is filled with many flavors and features three different types of cheese.

More From FoodService Director

Industry News & Opinion

Students and union representatives are petitioning Eastern Michigan University’s plan to outsource its foodservice operations, calling for the school to delay such a move to allow for further discussion with stakeholders, MLive reports .

EMU last week announced a tentative agreement to hand over its residential, catering and retail foodservices to Chartwells, a deal the university’s interim president avered would enable the school to expand and upgrade its eateries while maintaining high food quality, MLive says.

Opponents of the plan say they are concerned about what they...

Sponsored Content
whole grain pasta foodservice menu

From Barilla.

With younger consumers eager to explore new flavors and better-for-you options, whole-grain pasta is winning greater acceptance in American diets.

As more and more college and university students seek out whole grains in their meals, dishes featuring whole grains are on-deck to become menu mainstays.

At the University of Iowa, whole-grain foods have won general acceptance, says Barry Greenberg, executive chef for university dining. Two marketplace dining facilities on campus offer whole-grain pasta as a regular option and incorporate it into baked...

Managing Your Business
woman awake

Summer is no idle time for foodservice directors working at colleges and universities: They’re planning for the futures of their programs. Operators in FoodService Director magazine’s 2016 College and University Census reported an average 16,000-plus students at their schools. During a recent summit FSD hosted with a dozen C&U operators, the people behind some of the nation’s top programs told us what’s keeping them up at night. (FSD is sharing their thoughts anonymously to allow their answers to remain as candid as possible.)

More mouths to feed, but not more resources

At a...

Menu Development
cia menus of change

The Menus of Change initiative aims to do nothing less than change the way the world eats. A collaboration of the Culinary Institute of America and Harvard University’s T.H. Chan School, the program sets out broad principles and ambitious goals that require fundamental changes in foodservice, agriculture, health policy, food processing and even what happens at the family dinner table.

But the means of achieving those lofty ends are often small advances and tweaks to the collective mindset, as the CIA’s annual conference on the initiative reminded attendees this week.

Here...

FSD Resources